Risotto al Formaggio

Risotto al Formaggio is a creamy, low-carb twist on the classic Italian risotto, featuring a blend of rich cheeses and aromatic herbs. This dish offers a delightful comfort food experience without the excess carbohydrates, making it perfect for a satisfying meal.

Ingredients

• Cauliflower rice - 400 grams
• Butter - 30 grams
• Olive oil - 1 tablespoon
• Shallot - 1 small, finely chopped
• Garlic - 1 clove, minced
• Vegetable broth - 500 ml
• Parmesan cheese - 50 grams, grated
• Mozzarella cheese - 50 grams, shredded
• Fresh parsley - 2 tablespoons, chopped
• Salt - to taste
• Black pepper - to taste

Steps

1. In a saucepan, heat the vegetable broth over low heat and keep it warm.
2. In a large skillet, melt the butter and olive oil over medium heat.
3. Add the chopped shallot and sauté until translucent, about 3-4 minutes.
4. Stir in the minced garlic and sauté for an additional minute until fragrant.
5. Add the cauliflower rice to the skillet and stir well to coat with the butter and oil mixture.
6. Pour in a ladleful of warm vegetable broth and stir until the liquid is mostly absorbed.
7. Continue to add the broth, one ladle at a time, stirring frequently, until the cauliflower rice is tender and creamy, about 15-20 minutes.
8. Once the cauliflower rice is cooked, stir in the grated Parmesan and shredded mozzarella cheese until melted and creamy.
9. Season with salt and black pepper to taste.
10. Remove from heat and stir in the chopped parsley before serving.

Nutrition

• Calories: 320
• Protein: 12 g
• Carbs: 10 g
• Fiber: 4 g
• Sugar: 3 g
• Sodium: 450 mg
• Cholesterol: 40 mg
• Total Fat: 24 g
• Saturated Fat: 10 g
• Unsaturated Fat: 14 g
• Water: 0.5 L

Health Benefits

• Low in carbohydrates, making it suitable for low-carb diets.
• High in fiber from cauliflower, promoting digestive health.

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